机制与人工浓香大曲生产过程中风味物质分析

Analysis of Flavor Substances in the Production of Machine-Made and Artificial Nongxiang Daqu

为研究机制与人工浓香大曲在生产过程中风味物质的差异及变化规律,采用顶空固相微萃取-气质联用技术对两种大曲各阶段风味物质进行检测。结果表明,两种大曲中共检出73种风味物质,醇醚类和酸酯类含量较高,各类物质峰值主要出现在顶温期,基本呈现先上升后下降的趋势;两种大曲在风味物质总含量上无明显差异,但在醇醚类、烷烯类有明显差异,其他3类物质差异均不明显。

In order to study the differences and changes in flavor substances between the mechanism and artificial Nongxiang Daqu during the production process,headspace solid-phase microextraction gas chromatographymass spectrometry technology was used to detect the flavor substances in each stage of the two types of Daqu.The results showed that a total of 73 flavor substances were detected in the two types of Daqu,with higher content of alcohols,ethers,and esters.The peaks of various substances mainly appeared in the peak temperature period,showing a trend of first increasing and then decreasing;there is no significant difference in the total content of flavor substances between the two types of Daqu,but there is a significant difference in alcohols,ethers,and alkenes,and the other three types of substances are not significantly different.